Tag Archive | pasta

Creamy Chicken Noodles

I was visiting my sister many years ago and she made this dish that was gobbled up by my crowd.  I have made it many times for large groups especially ones that have children and I am always asked for the recipe.  Again, super simple!




  • 1 whole chicken 
  • broth from chicken or 32 ounces chicken stock
  • 2 packages of egg noodles (12-16 ounces)
  • 2 cans cream of chicken soup
  • garlic salt


  1. Boil chicken.  Cool.  Tear off meat.
  2. Boil noodles in chicken stock.
  3. Mix chicken, noodles, cream of chicken soups, and garlic salt.
  4. If you want it a bit thinner, add 1/2 cup of the chicken stock left from the noodles.


So simple and such comfort food!  Enjoy!


Creamy Shrimp Pasta

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  • 1 pound of your favorite pasta (make according to directions)
  • 1 pound shrimp (peel, devein, etc.)
  • 1 tablespoon olive oil
  • salt and pepper
  • 1/2 onion
  • 2 cloves garlic
  • 5 tablespoons butter
  • 5 tablespoons flour
  • 1 cup heavy cream
  • 1 can chicken broth
  • 1  1/2 cups monterey jack cheese
  • 1 tablespoon Italian seasoning
  • 1 cup fresh spinach


Peel and devein your shrimp.  Chop and dice up your onion and garlic.


Heat a LARGE skillet over medium-high heat and add 1 tablespoon of olive oil.  Add shrimp with a sprinkling of salt and pepper.


Add onions and garlic to the shrimp and stir.  Cook this until shrimp curls up and turns pink. Remove the shrimp, onions and garlic to a plate.


Melt 5 tablespoons of butter in your skillet.  Add 5 tablespoons of flour.


Mix this together to form a goo.  Cook this for about 3 minutes stirring until it smells kind of nutty.  Turn heat to low and stir in 1 cup of heavy cream.

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Stir in can of chicken broth and then cheese.  Stir until cheese is melted.  Add Italian seasonings and stir.  Allow this to cook a few minutes to thicken up a bit.

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Add 1 cup of fresh spinach and stir.  Add back the shrimp, onion and garlic.  Stir. If your sauce is too thick add a bit more broth to thin it out.

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This is the reason for the large skillet because I now add the pasta directly to the sauce and combine.

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Crock Pot Mac ‘n Cheese


I do believe most southern ladies have a similar recipe to this one but since I am a southern transplant from a military upbringing, I had never heard or tasted it before until meeting my mother-in-law.  Since that time it is a staple around here.


  • 8 ounces elbow macaroni
  • 12 ounce can evaporated milk
  • 1  1/2 cups half & half
  • 2 eggs
  • salt and pepper
  • 4 cups sharp cheddar cheese – grated


Boil your macaroni according to the box directions and drain.


Spray your crock pot with cooking spray.


In a small bowl, beat your eggs and then add the can of evaporated milk as well as the half & half.  Stir it up.


With a bowl of eggs, you do not need to just dump those into the hot macaroni.  This can scramble your eggs and that is not what you want at all.  Add a few spoon fulls of the macaroni TO the bowl of eggs and milk mixture.  Stir this up to bring the temperature of the eggs up to the macaroni slowly.  I do this once more and then dump the egg/milk mixture into the large bowl of macaroni.


Add the 4 cups of cheddar cheese to your bowl and then sprinkle salt and pepper over this.  I just grab a couple of pinches of each and then adjust later.


Mix this up and dump it in your crock pot and set to low.  You will cook this for 3  1/2 hours.  Stir it up after every hour.  I also like to take some extra cheese and sprinkle it on top after that 3rd and last stir.


Last Christmas, we were all sitting around the table enjoying our Christmas Eve feast.  I asked everyone to share their favorite food from this feast.  I think most everyone had a different answer, mine being that I loved the Cranberry Salad (I will share later).

My husband was one of the last to answer.  I sit a little straighter wondering which one of my recipes he would choose.  Would it be the cornbread dressing, the gravy that covers 3 or 4 of the items or the dessert that we hadn’t even gotten to yet?

He looks over his plate and considers his answer for just a moment and then confidently states, “The mac ‘n cheese.”

I do believe my fork rattled to my plate as I looked at him in a most curious way.  Not in a dozen answers would I have thought he would say the mac ‘n cheese which I might add is only on the menu because the kids love it so much.

I stutter through a response and come up with only, “How.  Old.  Are.  You?”

He looks at me just as strangely and really has no idea why I am questioning his answer but to this day I am.. I am still questioning his answer.  I have also not asked that question again since then.

Chicken Fettuccine Alfredo

This recipe comes from Taste of Home magazine which I have been receiving for many, many years.  If you aren’t familiar with this cooking magazine, well it is filled with Southern, Country, Family Cooking.  No frills, just good food and basic ingredients, tested and tasted by women at home.

Like I said, just basic ingredients…


1 pound fettuccine

3-4 chicken breasts

1 onion

4 cloves garlic

4 Tablespoons butter

2 Tablespoons flour

2 Cups  half & half

1  1/2 Cups shredded Parmesan cheese


Bring water to a boil and salt it up for the fettuccine.  I don’t measure seasonings too much but just grab a little with your fingertips and that is about 1/4 teaspoon.

Add the fettuccine to the salted water and allow this to cook until done (to your liking).

Mince up 4 cloves of garlic.

Slice and dice up the onion.

Cut chicken into bite-sized pieces.

In a large pan, melt 4 Tablespoons of butter.

Add garlic and onion to the pan and give it a stir.

Add chicken to pan and allow this to begin cooking.

Stir and toss the meat around so that it gets evenly cooked.  Add 1/4 teaspoon salt to the pan.

Once chicken is completely cooked (no pink) sprinkle flour over the top of the chicken.

Stir the flour into the liquid.

Add your half & half to the chicken.

Add the parmesan cheese.

Stir the sauce together and bring it to a boil.  Continue stirring for 1-2 minutes until it has thickened a bit.  Turn the heat off.

Drain the fettuccine and slide it into a large bowl.

Pour the alfredo sauce over the pasta and toss them together.

The sauce is really creamy and rich.

The flavors are so simple but yet it just calms your heart when that first bite hits your tongue.



Shrimp Pasta Salad

3 tablespoon butter

2 pounds shrimp

2 pounds pasta (use whatever style you like)

2 bell peppers

3 large tomatoes

2 large cucumbers

1 large can black olives

4 green onions

1 large bottle Zesty Italian Dressing


Tony Chachere’s Creole seasoning

Melt 3 tablespoons butter in large skillet.

Once butter is melted, add shrimp.

***I stock up on shrimp.  When FoodLion has their frozen shrimp buy one get one free, I get 6 bags and keep them in my deep freezer.  The kind I buy is only deveined.  The tail and shell are still on these shrimp.  You can cook the shrimp any way you choose.  I do not like to handle raw shrimp because I have an allergic reaction to raw shellfish so I throw the shrimp into the melted butter frozen with shells still on.***

Your shrimp is finished cooking when they are pink and curled up.  Transfer the shrimp to a collander and allow to cool.

I used farfalle pasta this time just because I wanted some kind of pasta that the dressing would just pool in.

Bring a large pot of water to a boil and add your 2 pounds of pasta.  When the pasta is finished to your liking, drain in a collander and allow to cool.

Now lets work on those gorgeous vegetables!

Chop 2 bell peppers.  Toss these into a very large bowl.  You need all the room you can get.  I use Tupperware’s That’s a Mega Bowl. ( I like to use a green bell pepper and an orange one just to add more color but use whatever colors you have on hand.)

Chop 3 large tomatoes and add to your bowl.

Cut up your 2 large cucumbers and add these to the bowl.  (I use Hot House Cucumbers also called Burpless Cucumbers or Seedless Cucumbers.  You buy them individually sealed in plastic.  Other cucumbers have to be peeled because they have a wax coating that is added to their skins and I like to leave the skins on.)

1 large can black olives, sliced and added to the bowl.

4 green onions, chopped and added. (My husband does not like a strong onion flavor so I add only the green part of the onions and leave off the white end.  If you like more onion flavor, chop up the white end and add that too.)

Add your large Zesty Italian Dressing to the vegetables and allow to just marinate while we turn our attention to our shrimp.

2 pounds of shrimp, cooled and shells removed.

Add shrimp to bowl. Add the pasta to the bowl also (I didn’t get a picture of this.) Go ahead and mix all this together.

Seasonings we will be adding.  Salt, about 2 teaspoons or a little in the palm of your hand.  Pepper, about 1 teaspoon.  Tony Chachere’s Creole Seasoning.  I sprinkle liberally over the top.  Add more for more kick and less for less kick.  I add Tony’s to just about everything I eat.

Mix the seasonings into the pasta salad.

I love Summer Salads!!!